This recipe is one of our family favourites at any buffet meal! This is an old recipe probably from over 25 years ago that I got from a friend of mine. Always a hit with everyone!
The only confusing thing about this recipe is the size of the bag of frozen hash browns.. since the recipe was given to me the size of the bags have changed from imperial measurements to metric so the sizing is a bit off.
If you want to make one recipe it makes a 9 x 7 baking dish. I usually need more than that so I make a double recipe & get a 9 x13 baking dish & 8″ square pan…sometimes we go through both but usually I have frozen the small dish for another time…or send it home with everyone.
You can make this ahead, bake it & then freeze it…take it out of the freezer the day before you want to serve this & reheat it. Otherwise, I usually make this the day before & reheat it. This should be served hot. or at least warm
I have changed the recipe a bit but use m friends as inspiration. I will give you my recipe
Hash Brown Casserole
Ingredients for 1 reicpe…the pictures below are for a double recipe
1 bag of frozen cubed hashbrowns
1/2 cup melted butter
1 bunch of green onions, cleaned, trimmed & finely diced, green parts included
2 cans of Campbells Cream of Mushroom soup
2 cups of shredded cheddar cheese, ** I used shredded marble cheese… divided in half… reserve 1 cup ..which you will sprinkle on the top before baking
1 cup plain greek yougurt
Grease a 9 x 7 baking dish or any dish the ingredients fit into
- Mix the hash browns, melted butter, green onions, mushroom soup, & 1 cup of cheddar cheese & yogurt together
- Put into the prepared baking diah
- Sprinkle the reserved 1 cup of shredded cheese evenly on top of the potato mixture
- Bake at 350f for 1 hour